Slow-Cooked Lemon Butter Chicken
I still remember the first time I slow-cooked lemon butter chicken for a busy weeknight — the house filled with bright lemon and garlic, and dinner practically made itself. This creamy, tangy slow-cooker dish pairs buttery richness with fresh lemon for a family-friendly meal that feels special without a lot of hands-on time.
Why you’ll love this dish
This recipe is a win when you want comforting, flavorful food with minimal fuss. It’s ideal for busy evenings, potlucks, or when you want an elegant-looking dinner without standing over the stove. The lemon brightens the buttery sauce, while the slow-cooker gently turns plain chicken breasts into tender, juicy pieces that soak up that sauce.
“A weeknight lifesaver — bright, creamy, and tender. My picky eaters asked for seconds.”
Reasons to try it:
- Low hands-on time: prep in 10–15 minutes, then let the slow cooker do the work.
- Budget-friendly: simple pantry herbs and basic dairy.
- Crowd-pleasing texture and flavor: creamy sauce with fresh lemon tang.
- Scales easily for more people and works well for leftovers.
Step-by-step overview
Before you dive in, here’s what happens in three quick steps:
- Whisk a cornstarch-thickened lemon and cream sauce.
- Pour the cooled melted butter into the sauce, pour over chicken in the slow cooker.
- Cook on LOW 7–8 hours or HIGH 3–4 hours, then taste and adjust seasoning.
This sets the expectation: a quick mix, a slow cook, and an easy finish.
What you’ll need
Key ingredients (serves about 4):
- 6 tablespoons unsalted butter (melted and slightly cooled)
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 4 1/2 tablespoons cornstarch
- 1/2 cup half-and-half (see notes)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/8 teaspoon paprika
Notes and substitutions:
- Half-and-half can be swapped for whole milk (lighter) or heavy cream (richer). If using milk, the sauce will be thinner — you can finish on the stove to reduce it.
- Chicken thighs (boneless) work well if you prefer darker meat; they stay extra juicy.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice is less vibrant.
Cooking method
Follow these clear, short steps for consistent results.
- Melt the butter in a microwave-safe bowl and let it cool slightly so it won’t curdle the dairy.
- Place the chicken breasts in a single layer in a 6-quart slow cooker.
- In a medium bowl, whisk the chicken broth and cornstarch until smooth and no lumps remain.
- Stir in the half-and-half and the fresh lemon juice. Add minced garlic, salt, pepper, thyme, oregano, and paprika. Whisk to combine.
- Mix the cooled melted butter into the lemon mixture so it emulsifies into the sauce.
- Pour the sauce evenly over the chicken breasts in the slow cooker.
- Cover and cook on HIGH for 3–4 hours or LOW for 7–8 hours. The chicken is done when it reaches 165°F (74°C) and is tender.
- Before serving, taste the sauce and adjust seasoning with salt, pepper, or a squeeze more lemon if needed. If the sauce is too thin, transfer a portion to a saucepan and simmer briefly to thicken.
Best ways to enjoy it
Pairing and plating ideas:
- Spoon the chicken and creamy lemon sauce over steamed rice or buttered egg noodles to soak up the sauce.
- Serve alongside mashed potatoes or creamy polenta for a cozy plate.
- Add a green vegetable: sautéed green beans, roasted asparagus, or a simple arugula salad brighten the meal.
- Garnish with chopped fresh parsley, lemon zest, and thin lemon slices for color and an extra citrus pop.
- For a low-carb plate, serve over cauliflower rice or a bed of sautéed spinach.
Storage and reheating tips
How to keep leftovers fresh:
- Refrigerate within 2 hours of cooking. Store in an airtight container for up to 3–4 days.
- Freeze in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals to avoid curdling. If the sauce has separated, whisk in a splash of cream or water and warm slowly to bring it back together.
- Always reheat to 165°F (74°C) for food safety.
Helpful cooking tips
Pro tips to get the best results:
- Cool melted butter slightly before adding to the dairy mixture to prevent separation.
- Whisk the cornstarch and broth well to avoid lumps — a smooth slurry is the key to a silky sauce.
- If your slow cooker runs hot, check the chicken earlier to avoid overcooking. Chicken breasts can dry if cooked too long at high heat.
- For brighter lemon flavor, add 1 teaspoon of lemon zest to the sauce before cooking.
- If you prefer a thicker sauce, stir a little extra cornstarch into cold water and add to the slow cooker during the last 20–30 minutes on HIGH, or finish the sauce on the stove.
Creative twists
Ways to change the dish up:
- Mediterranean: swap oregano and thyme for 1 teaspoon each of rosemary and basil, and stir in 2 tablespoons chopped sun-dried tomatoes before serving.
- Creamy Dijon: add 1–2 teaspoons Dijon mustard to the sauce for tang and depth.
- Herb-forward: use fresh thyme and oregano (1 tablespoon each) for brighter herb flavors. Add a splash of white wine in place of some chicken broth.
- Dairy-free: replace half-and-half with full-fat coconut milk and use olive oil instead of butter for a dairy-free version (flavor will be different but still creamy).
- Spicy: stir in 1/4–1/2 teaspoon crushed red pepper flakes for heat.
Common questions
Q: Can I use frozen chicken breasts?
A: You can, but it’s better to thaw first for even cooking and to ensure the sauce thickens properly. If you must use frozen, add extra cooking time and check internal temperature; avoid prolonged cooking on HIGH to prevent overcooking outer layers.
Q: Will the sauce separate if I reheat it?
A: It can if reheated too quickly. Reheat gently over low heat and whisk in a splash of cream or broth if it appears separated. Short bursts in the microwave with stirring between intervals also work.
Q: How do I make the sauce thicker at the end?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce. Cook on HIGH for 20–30 minutes or transfer to a saucepan and simmer until thickened.
Q: Is this safe to leave in the slow cooker on warm?
A: It’s okay to keep on the “warm” setting for up to 2 hours for serving, but don’t leave perishable foods at unsafe temperatures for long. Chill leftovers within 2 hours.
Conclusion
This slow-cooked lemon butter chicken is an easy, flavorful recipe that makes weeknights feel special and stores well for lunches. If you want a similar slow-cooker take with creamy lemon sauce and helpful visuals, check the Slow Cooker Creamy Lemon Butter Chicken recipe on Life Love and Sugar. For another approachable variation and step-by-step photos, see the Easy Slow Cooker Creamy Lemon Chicken at Dinner Then Dessert.
Lemon Butter Chicken
Ingredients
Method
- Melt the butter in a microwave-safe bowl and let it cool slightly so it won’t curdle the dairy.
- Place the chicken breasts in a single layer in a 6-quart slow cooker.
- In a medium bowl, whisk the chicken broth and cornstarch until smooth and no lumps remain.
- Stir in the half-and-half and the fresh lemon juice. Add minced garlic, salt, pepper, thyme, oregano, and paprika. Whisk to combine.
- Mix the cooled melted butter into the lemon mixture so it emulsifies into the sauce.
- Pour the sauce evenly over the chicken breasts in the slow cooker.
- Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. The chicken is done when it reaches 165°F (74°C) and is tender.
- Before serving, taste the sauce and adjust seasoning with salt, pepper, or a squeeze more lemon if needed.
- If the sauce is too thin, transfer a portion to a saucepan and simmer briefly to thicken.
